Just one thing. Is this a galette, crostata or rustic tart? I guess it doesn't matter much what you call it, as long as you make it. It is yummy.
I even cheated and used store bought crust too. Just be sure to roll it out super thin, because it gives the crust a crispier edge. Or you can spend the time to make your own crust, which will be even more delicious. But for me, especially in the good weather, I want to spend less time in the kitchen!
Just these few ingredients:
1 - store bought, boxed, refrigerator pie crust.
1 quart of fresh strawberries, sliced
3 Tablespoons of sugar
2 teaspoons cornstarch
1 tablespoon freshly squeezed lemon
Sprinkle flour on a work surface and unroll pie crust. Do the same to a rolling pin and roll the crust to 1/8" inch thickness.
Preheat oven to 350°. Place dough on a baking sheet lined with parchment paper. Arrange the sliced strawberries in a pinwheel pattern starting about 2-inches from the outer edge of pie crust, forming concentric circles of strawberries.
Fold up the edges of the dough circles over the berries, crimping to seal. Place in refrigerator for 15 minutes to rest.
Make an egg wash by combining 1 egg yoke and mixing with 1 tablespoon of heavy cream. Brush all over the crust right before placing the galette in the oven.
Bake for 30-35 minutes or until golden brown.
Now, let's make some whipped cream while this dessert cools for 10 minutes.
8 oz. heavy cream
3 Tablespoons sugar
1 teaspoon good vanilla
Add cream in a non reactive bowl and whip for two minutes of medium. I use a hand held beater. Add sugar and beat on high for two minutes longer. Add vanilla and whip on high for another minute. You are looking for peaks, but not too stiff.
Slice a piece and add a dollop of whipped cream.